Storebought sweet pastry dough and apple butter make this Apple Butter Danish with Cinnamon Cream Cheese Glaze come together in a snap! In less than 30 minutes, you can have sweet, warm Danishes for breakfast or brunch!
For as long as I can remember, apple butter has been a staple in my mom’s house once Fall rolls around. She can feel free to weigh in with a comment to correct me, but I seem to recall that it was the second best thing about my birth (aside from me obviously)–My grandma used to make it from scratch, and she brought some to my mom when she came to meet me. For someone who loves applesauce as much as I do, you’d think I’d consume apple butter more than I do, since it’s basically super-concentrated applesauce.
But there are a lot of apple products I don’t really care for, oddly enough. I love apples and applesauce, but I’m not a fan of apple pie. I’ll eat apple butter, but I don’t like apple juice or apple cider, unless it’s hard cider–Something I fell in love with at IFBC, and not just because I can drink it without getting sick (long story short, I’m allergic to hops, and wine makes my face red and my sinuses stuffy, so hard liquor is pretty much all I can have if I want an adult beverage. Cider is a cheaper alternative!)!
Back to the Danishes, though. They really do come together quickly. It took longer to make the glaze, not counting baking time. But that’s why these are so awesome. Plus, if you don’t like apple butter, you can fill them with whatever preserves you want–If you’ve got pumpkin butter, that would work just as well with the cinnamon cream cheese glaze.